Posts Tagged ‘cookies’
I made these lactation cookies to promote milk production for breastfeeding. They’re yummy! My supply is actually an oversupply. I ate these in the days leading up to giving birth as well as after Kurt was born. Perhaps they had something to do with the abundance of milk I came into.
I came up with the recipe based on a few that I looked at online. It seems like the key ingredients for milk production are probably:
- Brewer’s yeast (can not use any other kind of yeast – not nutritional yeast or other)
- Ground flaxseed (also helpful for treating PCOS)
- Oats and wheat germ (fiber is supposed to be good for milk supply)
- Organic Butter (healthy animal fat)
It’s very easy to veganize this recipe; instructions for both regular and vegan are below.
Ingredients (with vegan option)
- 3 tablespoons ground flaxseed
- 5 tablespoons water
- 3/4 cup (whole wheat) flour
- 3 tablespoons wheat germ
- 3 tablespoons brewer’s yeast
- 1/2 teaspoon baking soda
- 1 teaspoon (ceylon) cinnamon
- 1/2 teaspoon salt
- 1/2 cup organic butter (room temperature) – vegan option: 1/2 cup coconut oil
- 1/2 cup brown sugar
- 1 (organic) egg – vegan option: additional 1T flaxseed and 1.5T water (add this to the above ingredients)
- 1 teaspoon vanilla
- 1.5 cups whole oats (ideally not quick oats)
- cooking spray / greased pan
- Optional: 1/2 cup raisins
- Optional: 1/2 shredded coconut
- Optional: 1/2 cup chocolate chips
- Optional: 1/2 cup nuts
- Optional: Any other of your favorite cookie add-ins!
- Preheat oven to 325F.
- In one bowl, mix together: flaxseed and water. Let it sit for 5 minutes.
- In another bowl, mix together: butter, sugar, egg, and vanilla. (If making the vegan version, omit the egg at this point and add coconut oil instead of butter.)
- In another bowl, mix together: flour, wheat germ, brewer’s yeast, baking soda, cinnamon, and salt.
- Add the oats and any add-ins to the dry ingredients.
- Add the flaxseed mix to the wet ingredients and mix.
- Add the dry ingredients to the wet ingredients and mix. IF dough is too dry, add a tablespoon of water at a time and mix.
- Shape into cookies and bake on a greased cookie sheet for 12-14 minutes.
I have made both the vegan and regular versions multiple times and they both turn out well.
My add-ins were shredded coconut and raisins.
These can be shared with family members! Husbands and grandmas love them too. I had mine for breakfast, as a snack, and for dessert.
Let me know if you try them and if they work for you.
What are your tips to boost milk supply?
Did you see the stevia contest winners yet? I updated them.
On Being Thankful
I had a great birthday yesterday, thanks to your comments and lots of wishes from friends and family all over the country and even around the world. I’m so thankful to have met so many people through this blog and this healthy living community! And I’m thankful for technology that lets me stay in contact with friends and family that I otherwise would not see or talk to.
I was in a pensive mood yesterday, and I was thinking about being thankful, and being happy, and I came to the following conclusion:
If you are happy, that is all that matters.
At the end of my (hopefully very long) life, I want to look back and think, “wow, I was a happy person, and I spread that happiness to everyone I knew.” That would make me feel accomplished. And happy! It’s the little things in life that are important, right? Little things like…
- hugging your friends/family/spouse/significant other
- taking time to savor life (and food, yum)
- being proud of the little things that you do really well at your job
- finishing a Friday crossword (ok, that hasn’t happened yet)
- learning something new
- and so on.
I’m thankful for lots of simple (foodie) things, like seasonal and organic heirloom tomatoes that my mom gave me last weekend…
Chopped heirlooms with a simple dressing of soy sauce, vinegar, and peanut oil.
I’m thankful that I can make time for a relaxing cup of tea each day.
Earl grey tea from a dear friend.
And I’m thankful that I can enjoy coconut cookies for breakfast (recipe to come).
Coconut cookies in my big breakfast mug.
What are you thankful for?
I am also thankful for my yoga challenge (join me!), and thankful that I have the chance to do another giveaway… so stop back tomorrow! Other upcoming posts include a post about wine, my Project Food Blog post, and something else I am currently forgetting. I must be getting old 😉
I have been a longtime reader of Alisa’s blog, One Frugal Foodie (longtime as in years!). She also has a kickass book: Go Dairy Free (my Go Dairy Free review here). Bobby (my husband) and I are both semi-lactose intolerant (he is more so) and I am always inspired by Alisa’a dairy-free recipes. I hope you all enjoy this one!
I was so honored when Maggie asked me to do a wedding-themed guest post! I have been with my husband, Tony, for fourteen wonderful years, and I am happy to tell Maggie that we grow closer every day.
Of course, one thing that keeps my husband happy is that I almost always have some type of homemade dessert stocked for his sweet tooth. A lot of men will tell you that they really aren’t into dessert. Yeah. Right. That is what Tony told me so many years ago … but when that first batch of a dozen cookies emerged from the oven in our first apartment together, I savored two with tea, and then somehow, as if by magic, all disappeared by the next day. After watching this scenario repeat time and time again, I finally started baking up just 4 to 6 cookies at a time, storing the dough in the fridge or freezer for (daily) dessert emergencies.
But with so many years of practice, my friends always ask me to bring a dessert to get-togethers … even weddings!
A few years ago, I was the Maid of Honor for a good friend, and she was completely stuck on what to do for wedding favors. Her budget was running thin, and she didn’t want something that could be thrown away. I suggested that we make some chocolates. Cheap, easy, tasty … the idea was a go. We decided on peanut butter “truffles,” which were inspired by that old “Buckeye” recipe.
As it turned out, just making these favors turned into a wonderful wedding memory. A few nights before the big day, four of us sat around with glasses of wine (of course!) rolling, dipping, and sneaking bites as we gossiped and shared in my friend’s excitement.
Peanut Butter “Truffles”
Recipe from Go Dairy Free: The Guide and Cookbook
Casually elegant, these glorified peanut butter cups earned me rave reviews at a close friend’s wedding. For party favors, we wrapped a few little treats up in tulle and placed one on each guest’s plate. All night long, people I had never met approached me with recipe requests for “those incredible truffles.” While I would love to gloat on my innovation and labor, the recipe is embarrassingly easy …
- 2 Cups Powdered / Confectioner’s Sugar
- 3/4 Cup Smooth All Natural Peanut Butter
- 1/4 Cup Dairy-Free Margarine or Shortening, Softened
- 1/2 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
- 6 Ounces Semi-Sweet or Dark Chocolate Chips
- 1/2 Teaspoon Shortening
- Combine the sugar, peanut butter, margarine or shortening, vanilla, and salt in a medium-sized mixing bowl, and blend until smooth.
- Pinch off pieces of the peanut butter mixture and roll them into balls that are 1/2 to 1 inch in diameter. Since you won’t be baking them, the thickness of the filling is really up to you.
- Place the peanut butter balls in a single layer on baking sheets lined with wax paper or non-stick baking mats (I flatten them slightly to keep them from rolling around), and freeze until they are firm, about 15 to 20 minutes.
- While those are chilling, Place the chocolate and 1/2 teaspoon of shortening in a microwave-safe bowl and microwave on HIGH in 30 second intervals (just 2 to 3 should suffice), stirring vigorously between intervals, until the chocolate has just melted and is smooth. Be careful not to overheat the chocolate, as it can scorch easily.
- Remove the peanut butter balls from the freezer, dunk them in the melted chocolate to coat, and return them to the baking sheets to dry.
- Place the truffles in the refrigerator or freezer to chill for 1 hour, or until the chocolate coating is firm. The truffles should keep in an airtight container in the refrigerator for up to 2 weeks.
Yields approximately 2 Dozen “Truffles”.
Thanks for the simple and delicious recipe, Alisa! Definitely must try this Bobby claims that he doesn’t have a sweet tooth, but I know better…
What is your favorite recipe or crafty thing to make? I like making homemade goodies for people for holidays, like bread and Christmas cookies. (This year I made gingerbread houses with Auntie Jo – who is my real aunt now!)
… To the East Side. To a deluxe apartment in the sky-y-y-.
I have had that song stuck in my head for the last hour for some reason. I already live on the east side, but I am making some improvements to our place. Tonight we got rid of our old couch and tomorrow morning we get a new couch and a great oversized arm chair. Keeping my fingers crossed that they fit up the stairs!
Out with the old…
In with the new…
Morning breakfast was this week’s special (again) – a waffle from my dad. I have one left. Toppings were cream cheese and agave nectar. It was good, but not as good as the macademia nut butter I had last weekend.
Lunch was another favorite – Cafe Metro has $6 unlimited salads if you order online this month, so two of my coworkers and I opted for yummy salads. Avocado, chicken, and other goodies? I approve. My one coworker and I walked to pick up the orders – probably a mile total (there and back).
The rest of my day was busy, but otherwise uneventful (aside from getting rid of the couch). I walked home for exercise (2 more miles) and made a standard dinner, finishing off the meal with some maca chocolate and kabocha. Predictable.
Not predictable – a cookie from Bobby! It was an amazingly gooey chocolate chip cookie from City Bakery. Oh my, heaven in baked good form. It had huge chunks of chocolate. Definitely a good splurge.
Bobby is out getting dinner with our cousin, but I don’t really like to be out late on weeknights so I stayed in. I might even go to bed early. I’ve been so tired this week! An early night would be amazing. So that is where I’m headed.
How often do you splurge on something yummy?
I had a really wonderful chat with a friend tonight about women’s work and what that means. Did you know yesterday was International Women’s Day?
I don’t consider myself a feminist, at least not in the traditional sense. I don’t think that women should have to have high-powered executive jobs or wonderful exciting careers to prove that they are just as capable as men. I do think that the work women do for their families should be considered just as important as the work that a CEO does (if not more important, actually). I think the feminists of the 60s and 70s got it wrong, and I think they actually made life harder for women of my generation.
I have a few career goals, but I also have family life goals. And in the meantime, here are some things I might do if I could do whatever I wanted all day:
- Review a macrobiotic diet plan (this was such a fun experiment).
- Make new creations with PB2… (PB2, where are you?? I ordered a new box over a month ago.)
- Experiment with rice cooker recipes (I’m on this weird mailing list for rice cooker recipes – I don’t know why they send me recipes all the time, but I’m actually kind of glad for it!)
- Bake more! I have been meaning to make these black bean brownies that I made a long time ago.
In an effort to use my womanly baking skills and show off a bit, I made these cookies for my office last night. Monday was a rough day and baked goods are always good for cheering up. I enjoy baking even if it’s not as “important” as working in an office.
Quinoa Flake Cookies (Gluten Free)
- 1/2 cup sugar
- 1 cup quinoa flakes
- 1/4 cup coconut oil
- 1/4 cup peanut butter
- dash of salt
- 1/2 teaspoon vanilla
- 1 egg
Preheat oven to 375F.
Mix everything together. You can mix the dry together and the wet together separately if you want, but I didn’t and they still came out good.
Drop onto a baking sheet – heaping spoonfuls – and bake for ~15 minutes. Make sure they don’t burn! Soft yet crispy – see:
What would you do all day if you could do anything you wanted? I forgot to mention I would also play with my fats…
Fat cat in a bag (we didn’t put him in; he just likes it).
This is the other fat cat on a couch.
Anyway… What would you do all day if you could do anything you wanted?
Trying to get caught up on all my pictures… here is the Christmas spread from Miami (Bobby and I spent it with his family and family friends in Miami). On Christmas afternoon (around 1?) we headed over to their family friends’ house – it’s a gorgeous house in Coconut Grove. I think that if I could have any house in the world it would be that one!
This guy decided to watch us out the door (I still think lizards are cool – I did not grow up with them everywhere):
Bobby’s mom (she’s an amazing cook) made a “chirashi”. Chirashi literally means “scattering” or “leaflets”. It’s a Japanese dish consisting of a bowl of sushi rice with various toppings scattered on top. I think Mom uses a slightly sweet rice (I could be wrong!) with some vinegar and sugar (maybe? sorry for the ambiguity!).
In the US we usually think of chirashi as rice with raw fish on top, but there are actually many more types. The raw fish type is scattered with Edomae chirashizushi (the raw topping). Toppings are always left up to the chef. This time Mom put shrimp and some veggies on top (lotus root, scallions, carrots, seaweed, and sliced fried egg).
She also made handmade mochi filled with red bean paste. These are made with sweet rice flour… I didn’t get a chance to help out but I definitely want to learn how to make these. These were wrapped individually with saran wrap.
Once we got to the beautiful house, we helped set the table with all the goodies…
There were mashed potatoes, green beans, turkey, Caesar salad (I think Mom brought this too), stuffing with chestnuts, cranberry sauce, wrapped up olives (always forget what these are called), gravy, and probably a bunch of other things that I’m forgetting!
This was my first plate. I honestly don’t remember how many more I had… I definitely ate too much It had Caesar salad, mashed potatoes, Brussels sprouts (these were AWESOME – I will definitely try to recreate), beans, turkey, and gravy.
There was also a table of snacks (crackers, cookies, grapes, cheese, etc…) that I forgot to snap a picture of. And then there was dessert…
Handmade marshmallows (!). Topped with powdered sugar.
Panettone straight from Italy. A family member lives in Italy for work, and they were here for Christmas.
It reminded me of our trip to Italy (back in 2008 – exactly 2 years ago now).
Back to now… it was a really wonderful day, and I’m so glad that Bobby and I were able to spend it with his family and the very accommodating and kind family friends.
One of my resolutions this year was to travel more – and I definitely want to fulfill it.
Where do you want to travel this year?
P.S. Coming up – IntenSati (Sati Life) review, eating out in New York yums, and more!
One of my very first recipes I ever posted was a recipe for oatmeal raisin cookies. I had been making them almost nightly for my housemates (this was my last semester at Cornell in December 2007)and they were disappearing as quickly as I could cook them. I called them Oatmeal Raisin Applesauce Cookies; that was one of the first times I “healthified” a recipe.
This weekend I spent time in New Jersey visiting my family. My sister is an avid baker and she wanted to make oatmeal cookies on Saturday, so of course I recommended my recipe. We were out of applesauce and I don’t believe in margarine anymore so I told her how to change it around. They came out so well that I want to repost it here.
Banana Oat Cookies With Treats
- 3/4 cup flour (whole wheat or white)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground cloves or other spice (optional)
- 1/4 teaspoon salt
- 1 tablespoon oil
- 1 banana, mashed
- 1/3 cup sugar (could probably even use less)
- 1 egg white
- 1.5 teaspoons vanilla extract
- 1.5 cups oats (quick cooking)
- 1/2 cup raisins
- 1/4 cup crushed walnuts
- 1/4 cup chocolate chips
- Preheat the oven to 375F. Soak raisins in hot water for 10 minutes while you prep the dough; drain.
- Mix the flour, baking powder, baking soda, salt, and spices together. Set aside.
- Mix the mashed banana, oil, sugar, egg white, and vanilla together.
- Stir in the flour mixture, then add the oats and goodies (drained raisins, walnuts, chocolate chips).
- Use a tablespoon to drop the cookies on a greased cookie sheet. Bake for 12-14 minutes.
- Note: to make these vegan, you could probably just omit the egg white.
We had ours with homemade almond milk (recipe to come – I have to get it from Julia).
I brought back a bunch with me to New York because Bobby adores these. Oatmeal raisin is his favorite kind of cookie.
I’ve asked this before, but I’ll ask it again… what’s your favorite cookie? Mine was sugar cookie/snickerdoodle growing up, then it changed to chocolate chip and chocolate-chocolate chip, and now I think it’s oatmeal raisin. Or just oatmeal.
More Blueprint Cleanse Info:
I opted for Level 3: Excavation. This is the most intense level because the juices are all green; the other levels have more fruit juices. Dori did Level 1: Renovation (she likes green juice, but not the romaine that BPC adds).
6 juices per day.
- no.1: Green juice – romaine, celery, cucumber,green apple, spinach, kale, parsley, lemon.
- no.2: Green juice – romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon, ginger.
- no.3: Green juice – romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon.
- no.4: Spicy Lemonade – filtered water,lemon, agave nectar, cayenne.
- no.5: Green juice – romaine, celery, cucumber, green apple, spinach, kale, parsley, lemon.
- no.6: Nut milk – filtered water, raw cashews, agave nectar, vanilla bean, cinnamon.
I would definitely be able to make most of these – they are really similar to the green juices I was having over the summer.
I had a lot of trouble today. I woke up and did the 30-day shred, so I probably set myself up for being hungry all day long. By 2:30pm I had finished 4 juices – leaving just 2 for the rest of the night. I also cheated and had 2 cups of coffee with a little bit of the nut milk.
At 5:00pm, instead of going for one of the remaining juices (green or cashew milk) I went downstairs to a cafe and got a banana. I tried to chew it well so as not to overwhelm my stomach. I sipped water until I went home from work around 7:30pm. I did not want any more juice. I saved the green one and the cashew milk for later. I might have the green juice tomorrow morning.
Bobby made healthy fried rice for dinner, so I had a big bowl of that. I pretty much only ate the rice because I wanted to stick with one type of food – it’s easier for digestion if you have just carbs, or just protein, etc…
Bobby makes the best fried rice. And after dinner I had 2 cookies made by Auntie Jo.
My stomach actually feels okay – I was so so hungry all day today no matter how much I drank or ate and I was worried that when I started eating lots of solids I would feel terrible. But it’s okay so far… I’ll let you know how it pans out. I still feel hungry and I know I’ve had enough – it was a lot of rice.
I don’t know if I would do a cleanse like this again. For one thing, it’s really expensive! It’s $195 for 3 days (but I had 25% off so it was about $146). That’s a little more than $8/juice… which is pretty standard, but I can’t justify it. Especially since it wasn’t enough and I had to eat additional stuff each day. I think if I want to do this in the future I’ll just “juice ‘til dinner” and make my own juices. I’m going to NJ tomorrow so I’ll bring back my Breville juicer this weekend.
Overall – I’m really glad I did it. My stomach is/was flat for a few days and I lost the bloating. It made me realize the importance of appreciating food and not going overboard. It made me recognize that I need to be gentle to my stomach/digestive system because it’s sensitive. But I am SO glad it’s over.
If I don’t post tomorrow… Happy New Year! What are your plans? We’re going to New Jersey tomorrow after work and we’re going to a friend’s house for a small party. I think we’re coming back into the city on Saturday (Bobby is seeing a Nets vs. Cavaliers game).
I am currently on Day 1 of the Blueprint cleanse, but I will review that when it’s over. Now I’m going to post about a holiday/Christmukkah party that my friends had last weekend. Last Saturday (the 19th) was the day of that huge snowstorm in New York. Bobby and I trekked up 10 blocks to David and Sarah’s house (my coworker and his fiance) for a Christmukkah party to raise money for Cycle for Survival (a very cool charity; check it out).
We walked in to see this:
Really awesome desserts. There were nut cluster things, and rice krispy treats, and cookies, and some kind of chocolate bark. I mostly had the nut clusters, but Bobby loved the rice krispy treats. Sarah was cooking when we got there.
Dinner was some delicious latkes. I never really had good latkes before. We dipped these in homemade applesauce and sour cream.
And there were lots of snacks – chips, salsa, baked brie (inside yummy buttery bread), pears, drinks (eggnog, soda, alcohols), cheesy spinach dip, and crackers.
It was really fun. I missed going to parties – we never did much in California.
Their apartment was painted really nicely so I think I might get ours painted. It could do with a fresh coat. And here we all are (minus Bobby, who took the picture, and Ann, who left early):
I should really get the recipe for the latkes. It’s one of my favorite ways to eat potatoes.
What’s your favorite party food? I usually bring a fruit salad – it’s pretty much no fail as long as you put some lemon juice and honey in it! And mint is a good addition too.
Happy Boxing Day!
I’m still in Miami and loving this gorgeous “winter” weather. Bobby’s family has been amazing and we’ve been having a really fantastic time.
I’m actually home alone right now; I feel kind of sick so I’m missing out on dinner plans. I just had Christmas leftovers (turkey, mashed potatoes, and some veggies) and they were just as delicious today as they were yesterday. The recap is coming soon. In the meantime, check out these gorgeous pictures my dad sent me…
My mom makes Bûche de Noël every few years. Bûche de Noël is a traditional European dessert that’s served during the Christmas season. It’s also called a Yule Log. It’s mostly a French thing – the countries/provinces that make it (France, Belgium, Quebec, Lebanon, and more) are all francophone.
My mom usually uses 3 different recipes to make the 3 parts of the Yule Log: the cake part (sponge cake), the inside buttercream icing, and the chocolate outside icing (possibly buttercream as well? I forget).
This year she made a slug to be more realistic:
Reminds me of the banana slug that my dad and I saw in the Henry Cowell Redwoods State Park.
My sister made Springerles, which are German cookies (biscuits?) that are made during the holidays. My Grammie always used to make them so I guess Julia took over that tradition this year. My dad said they were soft and flavorful. Definitely a success – Springerles are hard to get right.
To make the Springerles, you use a Springerle rolling pin to press the design onto a slab of dough; then you cut the slab into squares. This one is from Wikipedia:
Julia is a great baker, so she also made these loaves of Hungarian Bread for Grammie, Aunt Mattie, and Uncle Rudy.
I love baking presents. It’s such a nice way to show that you care. You guys all know how much I loved making those gingerbread houses…
I am going to go watch some TV (Glee, perhaps?) with a nice mug of tea. Want to be rested for tomorrow’s flight.
Merry (late) Christmas again, and enjoy your weekend. I’ll try to get up the many many recaps that I have for you this week!